Homemade Chicken Noodle Soup

Jackie H.
Silver Post Medal for All Time! 355 Posts

Total Time: Prep time; about an hour. Cook time; 2-3 hours simmering

Yield: Many bowls of delicious hot soup

Source: My Family Recipe!

Ingredients:

• 1 package Perdue chicken thighs*
• 2 32 32 oz. cartons chicken broth
• 3 cups water
• 1 cup chopped onion
• 1 cup chopped celery
• 1/2 lb carrots chopped in chunks*
• 1 cup green beans cut in 1 inch pieces*
• broken up linguine*
• Seasonings:*
• seasoned salt
• black pepper
• sage
• thyme
• Old Bay seasoning
• Italian seasoning
• bay leaf

 

 

*Notes:

I prefer thighs. They are better tasting in a soup and only one bone per piece. Perdue chicken makes a nice colored yellow soup.

I used all the veggies left from a veggie platter (carrots, green beans and celery). No waste.

I use broken linguine because it is a thicker pasta and does not get mushy. It makes great noodles for a soup.

Add seasonings to taste. Start with an 1/8th of a teaspoon first then taste test later after it has cooked for a while. Then taste test later after it has cooked for a while.

Steps:

1. Add broth and water to the soup pot. Add onions, celery, chicken, spices, vegetables and linguine. Let simmer on low for a few hours.
2. Take chicken out, remove skin and bone, cut up chicken and put back in the soup. Taste test for seasonings, add what you need.

 

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